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Creamy Lemon-Dill Pasta with Bay Scallops
Ingredients
  • 16 ounces pasta (linguine is great!)
  • 1 pound bay scallops
  • 1 tablespoon butter plus 1 tablespoon oil
  • Salt and pepper to taste
  • Juice of 1 lemon
  • subheading: Creamy Lemon-Dill Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1¼ chicken stock
  • 1 cup light cream (or whole milk)
  • A good shake of paprika, optional
  • 1 lemon
  • 1 cup grated Parmigiano-Reggiano
  • 4 tablespoons fresh dill
  • ⅓ cup fresh parsley
  • Salt, pepper, and crushed red pepper to taste
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